Tuesday, September 22, 2009

romesco sauce

i love love this sauce. its a spanish sauce typically served with chicken or fish. i love it as a spread or dip. my favorite is on pasta with lots of basil and lots of goat cheese.

i double the recipe and freeze half for another use.

romesco sauce

  • 1 1/2 pounds red bell peppers
  • 1/2 cup roasted almonds
  • 6 tablespoons olive oil
  • 4-6 cloves garlic
  • 2 tablespoons red wine vinegar
  • 1 1/2 tablespoons tomato paste
  • 1/4 teaspoon cayenne pepper

Char bell peppers over gas flame or under broiler until blackened on all sides. Let cool in closed paper bag for 10 minutes. Peel and seed peppers. Place peppers in processor. Add almonds, 4 tablespoons olive oil, vinegar, garlic, tomato paste and cayenne pepper. Process until almonds are finely ground and peppers are almost smooth. Season with salt and pepper.

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